Pumpkin custard is one of our favorite fall desserts. While I typically make my pumpkin custard with honey, I recently decided to substitute maple syrup instead. This added a distinctive maple taste, and we all enjoyed it.
However, no one in our house could decide which they liked better, the maple or the honey-sweetened version of this recipe. So, in the future, we may have to do a side by side taste test (that sounds like a fun way to spend the afternoon!). Or, more likely, we’ll make it both ways and simply use whichever natural sweetener we happen to have on hand.
The one benefit to using maple syrup that I can think of immediately is that I didn’t have to warm it to get it to incorporate easily into the custard mixture: it’s always liquid. This stands in contrast to my honey which, because it is raw and unfiltered, is typically solid.
You can easily use this custard as the filling for a pumpkin pie – all you need to do is pour it into your pie crust of choice before baking.
Here’s my recipe:
Paleo Pumpkin Custard (Crustless Pumpkin Pie)
2 cups fresh roasted Pumpkin Puree (or substitute canned)
1 cup full-fat Coconut Milk
1/3 – ½ cup Maple Syrup (to taste)
1 teaspoon dried Ginger
1 teaspoon ground Cinnamon
1 teaspoon ground Vanilla Beans (Available HERE)
¼ teaspoon Salt (I use THIS)
¼ teaspoon ground Cloves
¼ teaspoon ground Nutmeg
Place all ingredients in a food processor and mix until thoroughly combined.
Pour into a pie pan, and bake at 350 for 45-60 minutes, or until firm.
Do you have a favorite way to make or enjoy Pumpkin Custard?